Baked purple taco
soups from Mexico
translated by Spanish with
Traditional tortilla soup in a healthy and vegan version.
Ingredient plus: 4 broad chilies Pre heat the oven to 350º f
Cut tortillas into thin lines and halves. On a baking sheet, arrange the strips so that they are not stacked. Bake for 30 minutes at 400º F or until crispy.
Roast the tomatoes and the peppers in a bowl until all sides are left.
Chop the onion in julienne and fry in a pot with a teaspoon of olive oil, then add the chiles and roasted, stir and leave a couple of minutes to give color and flavor to the onion.
Blend the tomatoes, with the clove of garlic, a bit of roasted chile, salt to taste and a cup of water.
Remove the remaining chiles in the onion and reserve. Add the sauce over the onion, season with the cube of consomé, the bay leaves, salt to taste and leave 3 to 4 minutes on low heat.
Already ready the tortilla strips served in a bowl and add broth.
Dry tofu and cut small squares, such as avocado and chopped off anchovy chile to give a final touch to the soup.